JPH04190746A - Production of edible film and its usage - Google Patents

Abstract

PURPOSE:To obtain the subject film, excellent in productivity and stability for a long period and useful in the field of food processing, etc., by mixing polysaccharides such as pectin and caramel, etc., with water, providing a solution, forming the resultant solution into a filmy shape and drying the formed film. CONSTITUTION:The objective film is obtained by mixing polysaccharides such as pectin or alginic acid originating from seaweeds, polysaccharides selected from pullulan, caramel or caramel syrup with water, providing a solution, forming the prepared solution into a filmy shape having, e.g. about 0.2-1mm thickness and drying the formed film. Furthermore, the aforementioned film is preferably cut to a shape fitting into the bottom of a container such as custard pudding, bonded to the bottom of the container and used as a caramel syrup film.

Description

DETAILED DESCRIPTION OF THE INVENTION A. Field of Application of the Invention The present invention can be used in the field of food processing, particularly in the field of confectionery production.

BACKGROUND OF THE INVENTION Custard pudding is a traditional Western confectionery or dessert that has been known for a long time, and is now produced, sold, and consumed in large quantities in the Japanese food industry.

These include egg liquid, gelatin, starches, sweeteners (sucrose, invert sugar, glucose, malt grain, etc.), flavors, pigments, syneresis agents (norbitol, various gums, sucrose fatty acid esters, fatty acids) monoglycerides, lecithin, etc.)
These materials are prepared as raw materials or auxiliary materials, and these are dissolved in an aqueous solution, usually dispensed into a trapezoidal container, and heated to form a gel.

Traditionally, custard pudding is eaten with 7 scoops of l.zu caramel poured from the top.

Caramel syrup is made by using sugars such as sugar, glucose, and invert sugars without any catalyst or with various catalysts that are considered harmless to the human body even if ingested, such as acids (hydrochloric acid, sulfuric acid, phosphoric acid, acetic acid, etc.), alkalis (ammonia A light, dark-colored, characteristic sweet flavor obtained by heating in the presence of salts (sodium phosphate, sodium acetate, etc.) Shiro.

It is a layered viscous liquid. Originally, it was prepared in each household by boiling sugar or maple sugar, etc., but today it is mass-produced in factories and added to packaged custard puddings in small amounts in sachets. Recently, it has been sold packaged together with the pudding at the bottom of custard pudding containers.

In the latter case, it is of course possible to add a certain amount of caramel syrup to the bottom of the container containing the custard pudding and use it to color the caramel syrup.

When producing custard pudding with caramel syrup added in a factory, as mentioned above, a small amount of caramel syrup is poured into the bottom of a heat-resistant plastic cup container, and then the undiluted pudding solution is poured onto it. At this time, the layer of caramel syrup dispensed earlier must not be disturbed, so when using liquid caramel 70 globs, the pudding stock solution must be dispensed quietly, which increases the dispensing speed. There was a drawback that there was no

In order to avoid this difficulty, a method has been devised in which caramel syrup is formed into tablets, dried, and then added into a pudding container to dispense the pudding liquid. In this case, as the pudding liquid is heated, the tablets gradually absorb water from the pudding liquid and dissolve, forming a lop liquid, which settles in a layer at the bottom of the cup container due to the difference in specific gravity. Fixed.

The tediousness of having to pay attention to the heating rate of the pudding liquid, and the difficulty of not necessarily restoring the layer to a uniform and clear 70-global layer at the interface with the pudding part due to vibrations of the cup container, convection of the pudding liquid, etc. There is.

A further developed technology is to add gelatin, carrageenan, and other gelling agents to the caramel 70 glob liquid, and then heat the syrup liquid to the required amount in the liquid state.

A method was devised in which the pudding liquid was dispensed into a pudding container, once cooled to solidify the pudding liquid, and then the pudding liquid was dispensed. In this case, disturbance of the syrup liquid does not occur, but in the syrup dispensing process, the syrup liquid is kept in a heated state, so there is a risk of spoilage or microbial contamination, and there is a risk of spattered syrup. The problem arises that it solidifies and contaminates machinery and the workplace.

C. Problems to be Solved by the Invention Is the present invention a process for adding caramel flops in the conventional factory production of custard pudding? This was devised as a result of various studies to simplify and rationalize the system.

The problems to be solved by the present invention are as follows: (A) To simplify the cooling of caramel syrup into a cup container.

(B) 70% when heating the pudding liquid. To prevent disturbance of the top layer.

(C) To avoid sanitary problems such as bacterial contamination and scattering of caramel whites and pudding.

(D) When the finished custard pudding liquid is taken out of the container, caramel whites and liquid should not flow easily.

etc.

2. Structure of the invention (A) Structure related to the method for producing edible film The present invention is structured by sequentially carrying out the following steps.

(a) Preparation of film stock solution Since caramel syrup or caramel does not have a film-forming function, a specific type of polysaccharide is used as a film body-forming substance in the present invention.

Many types of polysaccharides are known, but the present inventor has confirmed through basic experiments that the physical properties of the films obtained from soluble starches, gum arabic, etc. are extremely brittle; It was not suitable for the purpose of the invention.

Exactly the same phenomenon was observed with gelatin, which is often used for the same purpose as polysaccharides, and it was determined that it cannot be used.

On the other hand, according to experiments conducted by the present inventors, pectin, alginic acid (including salts), carrageenan, polysaccharides derived from seaweed such as agar, and pullulan form very good films and are used in the production of custard pudding. It was found that the solubility and adhesion to the top surface of the pudding were also good.

These polysaccharides may be used singly or in an appropriate mixture, and if desired, gelatin, starches, soluble starches, crosslinked starches, gum arabic, and furceran may be used within a range that does not impair the physical properties of the film. , xanthan gum, guar gum, tamarind gum, karaya gum, locust bean gum, chitosan (usually solubilized as salt), etc. may be mixed. Of course you can also use it. In the latter case, not only caramels produced by baking but also those produced by reaction using a liquid phase method can be used. Furthermore, not only liquids but also powders can be used.

The basic composition of the film stock solution is completed by dissolving the polysaccharide and caramel syrup in water to an appropriate concentration, but in reality, when used in custard pudding, the emphasis is on the harmony of taste and flavor. Sweeteners (sugar, glucose,
We have added 7 types of ingredients such as fruit juice, invert sugar, maple sugar, sorbitol, honey, licorice extract, stevia extract, maltose, etc.), flavorings (vanillin, intermediate fatty acid esters, milk flavor, butter flavor, etc.). Pigments, especially seven-color pigments (cocoa pigments, etc.) to finely adjust the color.
Of course, it is also permissible to add yellow pigments (cutinan pigment, corn pigment, Koriyan pigment, etc.), and red pigments (cochineal pigment, Monascus pigment, water-soluble carotene, annatto pigment, hibiscus pigment, etc.).

In addition, storage of custard pudding from production to consumption,
Because the distribution period can be quite long, there may be syneresis and gradual movement of water and low-molecular substances due to the difference in osmotic pressure between the pudding part and the caramel white and pudding parts. It is also permissible to add low-sweetening sugars as modifiers.

Examples of such saccharides include sorbitol, glycerin, quinlitol, mannitol, glucotriose, curcotetraose, glucopentaose, curcotetraose, oligoglucosylfructose, water-added maltose, and the like.

The mixing ratio of polysaccharides, 2-mel syrup, and water naturally varies depending on the viscosity characteristics of each polysaccharide and the chromaticity (color intensity) of the caramel syrup. Furthermore, the stock solution obtained by mixing these materials must have sufficient fluidity to allow the subsequent film forming process to be carried out smoothly, and must have sufficient strength to produce a film of the desired thickness after drying.

When using pectin and pullulan, the viscosity of these aqueous solutions is not very high, so if you dissolve them in 5 to 20 times as much water, you can obtain a stock solution with an appropriate viscosity.Alginic acid (
In the case of S-derived polysaccharides such as salts), carrageenan, and agar, the viscosity of these aqueous solutions is quite high, so 15
A stock solution having a viscosity suitable for film forming can be obtained by dissolving it in about 50 times as much water.

Furthermore, in the case of pectin (a type with a low degree of methyl esterification), carrageenan, and alginic acid (salts), the viscosity of these aqueous solutions is easily affected by dissolved metal ions, especially calcium cations and potassium cations. It is known that the addition of these cations causes rapid gelation, so it is preferable to add the solution containing these cations immediately before forming the film.

(Formation of auxiliary film The prepared film stock solution is molded into a thin film.

This can be done by pouring it onto a flat plate held horizontally, or by spreading it evenly onto a rotating endless belt.
Further examples include methods such as coating on a rotating drum.

(C) Drying the film The formed film stock solution is dried to form a film,
A wide variety of drying methods can be used.

For example, when forming a film by drying with hot air, using dehumidified air, or applying a film stock solution to an endless belt or rotating drum, these forming methods can be used such as steam, electric heaters, heated water or oil, etc. Examples of specific methods include drying by heating with a heating medium, using radiation means such as a Schwank heater, an infrared heater, a far-infrared heater, or a microwave generator. After drying, the film is molded. It goes without saying that the method described above may also be used in combination with the use of an auxiliary tool such as a scraper made of Teflon-coated molding tools to facilitate smooth stripping.

Furthermore, it is also possible to employ means for automatically winding up the formed and peeled film.

The thickness of the edible film of the present invention is preferably about 0.2 to 1 inch.

(b) Structure of the method for using the edible film The edible film prepared as described above is used in the packaging of custard pudding, and is cut into a size that fits on the bottom of the container. A caramel syrup film that can be used easily and quickly is obtained.

In many cases, the shape of custard pudding is a trapezoid, so the edible film of the present invention is cut into a circular shape in most cases, but it is not necessarily circular. In the case of a square, it may be cut to a size that approximates the square and fits on the bottom surface.

Edible films can be easily mass-produced by using a mold and a punching blade.

In the present invention, the edible film remaining after punching can be easily dissolved by adding water and heating and stirring if necessary, and can be recycled and used as a stock solution. The edible film to be combined is placed on the bottom of the pudding container, the stock solution of custard pudding is pressed onto it, and if necessary, the top is sealed by heat sealing or the like, and then heated.

As long as the edible film does not contain unnecessary air bubbles during the forming and drying process, its specific gravity is sufficiently higher than that of the undiluted pudding, so it sinks to the bottom of the cup container, and as it is heated, it absorbs water and dissolves, producing caramel syrup. Due to its high specific gravity, it settles in a thin layer on the bottom of the cup, and eventually, when the custard pudding solidifies under heat, it remains fixed in that state.

From the foregoing, it can be concluded that the feeding of the edible film into the cup container is substantially the same after dispensing the custard pudding concentrate, and that the edible film does not contain unnecessary air bubbles. Therefore, there is room to carry out defoaming operations such as decompression treatment after preparing the stock solution if necessary, and furthermore, heating for custard pudding preparation may disturb the layer of caramel syrup that settles at the bottom. Technical points can be made, such as that it should not be so intense as to cause strong convection.

Furthermore, in order to omit the step of supplying the edible film to the cup container at the factory, a method has been devised in which the edible film is adhered to the bottom of the cup container in advance.

The adhesion between the bottom of the cup container and the edible film can be carried out using an edible erotic substance, such as an aqueous solution of gelatin, soluble starch, pullulan, gum arabic, xanthan gum, etc. at an appropriate concentration.

In addition, if the edible film is moistened with water, the surface will often become sticky, so if the edible film is pressed to the bottom of the cup container and dried, the purpose can be achieved. I can do it.

EXAMPLES The structure of the present invention will be specifically explained below with reference to Examples, but the scope of the present invention is not limited to these.

E, Examples Example 1/15 Pectin (blue, powdered caramel [ElsWJ (Ohno Jitsugyo)
Co., Ltd.: A product manufactured by spray-drying caramel made by roasting sugar.) After heating and mixing log water until homogeneous and dissolving it, pour it into an aluminum foil cup to a depth of about 2 cm. It was dispensed uniformly until it reached the desired level. Desiccator held horizontally and containing anhydrous calcium chloride
A brown transparent edible film was obtained which dried inside.

Cut this into a disk shape with a diameter of 31, and the bottom has 3.5 strokes,
After placing the cup on the bottom of an aluminum cup with a lower surface of 5 cM (each diameter) and a height of 3I:IH, a stock solution prepared by dissolving a commercially available custard pudding mix according to a predetermined recipe was dispensed.

This was heated in a steamer to prepare custard pudding, cooled sufficiently in the refrigerator, and then gently removed from the cup to obtain custard pudding with caramel syrup on top.

Example 2 Carrageenan 102, powder strength pmek I”S SWj O
, 21 and water 20W11 were treated in the same manner as in Example 1 to prepare a brown transparent edible film.

If a custard pudding was prepared by cutting in the same manner, a custard pudding with caramel syrup on top was obtained.

Example 3 Pullulan 0.1f, powdered caramel [5sWJ○, l f
A similar product was obtained.

Example 4 The edible film of Example 2 was cut into 31 diameter pieces, and the bottom surface 4
α, top surface 501 (each diameter), height 4cIR plastic container with edible film was obtained by applying a thin layer of 5% aqueous solution of soluble starch to the bottom of the container, gluing and drying. .

Example 5 Sorbitol 22, sucrose 1t1 powdered caramel “5SW
j0,2F, pullulan 12, carrageenan 0.1? , pectin (low Metkin type) 0.1 f, calcium acetate 0.01 'i, Vanillin 3 cape, undecalactone lap, milk flavor appropriate amount was dissolved in 15 g of water under heating, and made edible in the same manner as in Example 1. It was made into a film.

This product was treated in the same manner as in Example 4 to obtain a custard pudding cup container with an edible film.

1'-ゝ＼

Claims (3)

[Claims] (1) An edible film made by mixing pectin, a polysaccharide selected from seaweed-derived polysaccharides, pullulan, caramel or caramel syrup, and water to form a solution, forming it into a film, and drying it. manufacturing method. (2) Mix pectin, a polysaccharide selected from seaweed-derived polysaccharides, pullulan, caramel or caramel syrup, and water to make a solution, form this into a film, and dry it to produce an edible film that can be used as a container. A method for using an edible film, which comprises cutting the film into a shape that fits into the bottom of the container, placing it on the bottom of a container, then adding a gelling food raw material solution and further heating. (3) Mix pectin, a polysaccharide selected from seaweed-derived polysaccharides, pullulan, caramel or caramel syrup, and water to make a solution, form this into a film, and dry it to produce an edible film that can be used as a container. A method of using an edible film characterized by cutting it into a shape that fits into the bottom of a container and adhering it to the bottom of a container.